Results 11 to 20 of about 10,094 (236)
Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs
Grasas y Aceites, 2008 Ostrich eggs were evaluated for their chemical composition and mineral contents. Also, chemical, microbiological and sensory evaluation of the mayonnaise made from ostrich eggs in comparison to that made from chicken eggs were studied.
Ferial M. Abu-Salem, Azza A. Abou-Arab
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Physicochemical and microscopic characterization of dehydrated ostrich eggs
Pesquisa Agropecuária Tropical, 2014 Approximately 20% of ostrich eggs are infertile and can be consumed by humans, however, its high volume and perishability indicate the need of appropriate technological processes.
Jailane de Souza Aquino +3 more
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Whole Genome Characterization and Genetic Evolution Analysis of a New Ostrich Parvovirus
Viruses, 2020 Ostrich diseases characterized by paralysis have been breaking out in broad areas of China since 2015, causing major damage to the ostrich breeding industry in China.
Kunpeng Yuan +18 more
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Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça)
Brazilian Journal of Poultry Science, 2015 The aim of this study was to evaluate bacteriological characteristics and shelf life of three formulations of ostrich sausages (linguiças), only differing in lean meat percentage: Formula 1, 100% ostrich meat; Formula 2, 75% ostrich meat + 25% pork; and ...
RS Nascimento +3 more
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DETERMINATION OF SOME HEAVY METAL RESIDUES IN SERUM AND TISSUES OF OSTRICH AND QUAILS [PDF]
Veterinary Medical Journal - Giza, 2006 Contamination with heavy metals and its relationship to public health have a considerable concern in the last few years. Lead, cadmium and copper residues were determined in thirty birds (Fifteen from each of ostrich and quails).
SAFAA ABD EL-HAMID
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, 2020 Tool ostrich: submitted alongside "Computing Parameterized Invariants of Parameterized Petri nets" to Fundamenta ...
Welzel, Christoph +2 more
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ОБГРУНТУВАННЯ ЗАСТОСУВАННЯ М’ЯСА СТРАУСА В ТЕХНОЛОГІЇ М’ЯСНИХ СІЧЕНИХ ВИРОБІВ
Harčova Nauka ì Tehnologìâ, 2019 The outlook of the use of ostrich meat for special meat chopped products technologies is theoretically substantiated in the article. It is shown that the ostrich meat is characterized by higher content of protein and lower content of cholesterol in ...
Е. Biletsky +3 more
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Three-dimensional anatomy of the ostrich (Struthio camelus) knee joint [PDF]
PeerJ, 2014 The three-dimensional anatomy of the ostrich (Struthio camelus) knee (femorotibial, femorofibular, and femoropatellar) joint has scarcely been studied, and could elucidate certain mechanobiological properties of sesamoid bones.
Kyle P. Chadwick +3 more
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EFFECT OF NATURAL ANTIOXlDANTS ON THE STABILITY OF OSTRICH MEAT DURING STORAGE [PDF]
Journal of Food and Dairy Sciences, 2006 . Meat from the ostrich is becoming increasingly popular throughout the world. The heaithy red meat of ostrich make them very important for many livestock industries.
Ferial Abu-Salem, Esmat Abou-Arab,
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Brazilian Journal of Biology, 2021 Present study was planned to determine variations in external and internal quality egg parameters of different avian species including ostrich Struthio camelus, ducks Anas platyrhynchos, chicken Gallus gallus, turkeys Meleagris gallopavo and grey ...
T. Sadaf +11 more
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